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Preparation : 15 min

Ingredients

3 mini-tomatoes (cherry, miniature or grape) 3 1/2 tbsp
1/4 yellow or red sweet peppers, chopped 50 g
1/4 shallots, finely chopped 10 g
1/2 tbsp lemonjuice, freshly squeezed 1/4 lemon
1 tbsp extra virgin olive oil 15 mL
1/2 cup lentils (canned), rinsed and drained 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup alfalfa sprouts 9 g
7 g Parmesan cheese, shaved

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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